How To Make Raw Cheese From Raw Milk Under 105 F

This can be made from Cow, Goat, or Sheep milk

You can use Buffalo too, but I've never had access to it. And technically, you can probably use other kinds of animal milk, but I will only ever stick to these.

Why??? Let's say you had access to Pig milk... Pigs will eat shit, piss, barf, and dead rotting things loaded with maggots and disease. Because of that, I don't eat those animals, nor products from them. So I suggest you don't either.

Why make your own raw cheese when you can just buy it?

Stuff in the store that's labeled raw usually isn't. So making it yourself is for health reasons. I'll get to the details in the video below. This cheese is also never heated above 105F, so it is truly raw, and it doesn't require vinegar, or lemon / lime juice to curdle it. That way, it tastes like cheese, and not those things.

I've made it hundreds of times, and never had a bad flavor. I've also made hard cheese with this method, but that's another set of rules.

So if you're just looking up how to make plain curds by yourself: then watch the following video.

I'll say and show a lot of details, but there is a short summary underneath this video of the most important parts. Keep that in mind if you ever get lost / confused.

Flavors you can make with this cheese

I'd say you can make 2+ types of cheese here, but it's actually at least 3+, depending on how you count it.

In my opinion, "Mozzarella" is the best example of how it tastes before you culture it, and Feta when it's cultured.

Concerning the plain variations I'll show, they can be used like Mozzarella, Ricotta, Cream, or Cottage cheese. Since those types are plain.

Concerning the cultured type, even though I said Feta, it will never taste exactly like that. I've had it taste like Feta, with a secondary flair of Cheddar, Colby Jack, Parmigiano, and a whole LOT of flavors you can't buy in a store.

It's always delicious though. I call it "Wild" cheese, because I've never seen anyone else do it, and the flavors you get all depend on what your animal ate, the time of year, the temperature, and so on, so it always changes.

The video

You can also watch the above on YouTube, Rumble, Bitchute, Odysee, or Brighteon.

Stats for music nerds: I made all the music for this from scratch in Bitwig Studio. Mode = Phrygian Dominant. Root = G# 2. I used metaphors to make it, and a bunch of primes for the verses instead of a dedicated chorus, because a chorus seemed like it would take away the main thing I wanted you to pay attention to: my voice. It was fun to make, and I will eventually make a better version and put it on my main site.

Time stamps

Intro: 0:00

Why not just buy cheese from a store?: 1:16

Hard cheese examples: 9:42

Prerequisites before starting…: 10:52

A summary of how this works: 12:27

Ingredients / tools: 14:01

Ingredients / tools – how to make sour kefir whey: 16:29

Ingredients / tools – sour kefir whey troubleshooting: 19:49

Ingredients / tools – how to make a lot of sour kefir whey, or kefir all at once: 23:17

Ingredients / tools – moving on to the salt, etc: 25:26

Curdling the raw milk: 27:07

Culturing the curds: 29:55

Ways to use and store the wild cheese: 34:51

Some things I’ve tried to get rid of the yeast: 36:21

Ways to use and store the “Mozzarella”: 38:35

Outro / how to buy: 39:32

8 basic steps of making these cheeses

Even though there are a ton of details, in its simplest form, it all boils down to the following...

1. Make 10 cups of sour kefir whey. This will be enough for 1 gallon of milk to become curds ("Mozzarella"), and to culture them.

2. Split those 10 cups into a 4, and 6 cup set. But in the 6 cup one, dissolve 7 grams of salt per cup, which is 42 grams..

3. Heat your 1 gallon of milk to 105 F with your finger constantly stirring it, and another hand holding the thermometer.

4. Add your 4 cup set of the sour kefir whey to your 1 gallon of warmed milk, NOT the 6 cup one with salt. Lightly stir it around with your hand for a minute or two. Ideally do this in a glass container, not metal.

5. Lightly stir it with your hand for a minute or 2, take the curds out, and squeeze out as much excess whey as you can with your hands. Strain the rest through a flour sack towel or something similar.

6. Break your curds in the glass container into popcorn sized pieces, and pour the last 6 cups of salty whey over it.

7. Cover the container with a clean cloth, and a rubberband to prevent anything from getting in. Wipe it down,and leave it in a room temperature place for 12 hours. Don't touch it. Don't eat it. Leave it alone.

8. Strain it, and store it in the fridge. Eat it within a week. You can store it at room temp too, and you can store them both for longer, but you must watch the video for that because there are some catches.

༼ຈل͜├┬┴┬┴ Psst! Hey kid! Don't be afraid to contact me on my main site if you need some programming / web sites / web apps, graphics, video production, 3D, etc. I can make pretty much anything to solve niche problems, and even made a free GoFundMe alternative back in 2019 because I saw the censorship coming.

--Kevin